Tempering of cocoa butter and chocolate using minor lipidic components
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DOI: 10.1038/s41467-021-25206-1
Abstract: Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical properties. Here… read more here.
Keywords: cocoa butter; lipidic components; chocolate; butter chocolate ... See more keywords